Chinese
Chinese - Fujian Min Cuisine
Stir Fried Rice Noodles Fujian
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 300g Xinghua rice noodles, soaked
- • 150g pork, sliced
- • 100g small prawns
- • 100g cabbage, shredded
- • 1 carrot, julienned
- • 3 dried shiitake mushrooms, sliced
- • 2 tbsp Fuzhou fish sauce (yulu)
- • 1 tbsp Shaoxing rice wine
- • 2 tbsp vegetable oil
Preparation Steps
1
Phase 1
Soak the noodles in warm water for 10 minutes and drain.
2
Phase 2
Stir-fry the pork and prawns with half the Shaoxing wine until just cooked; set aside.
3
Phase 3
Stir-fry cabbage, carrot, and shiitake in the wok for 1 minute.
4
Phase 4
Add the noodles, fish sauce, and remaining wine, tossing over high heat.
5
Phase 5
Return the pork and prawns and toss until everything is hot and mixed.
6
Phase 6
Serve immediately while piping hot.